Naturally fermented at low temperatures in steel and aged on lees for a period of between 4-6 months. Process goes some way to defining style and here we are able to taste tension and freshness coupled with a depth of fruit and rich texture. Thibaud's rose
Naturally fermented at low temperatures in steel and aged on lees for a period of between 4-6 months. Process goes some way to defining style and here we are able to taste tension and freshness coupled with a depth of fruit and rich texture. Thibaud’s rose salivates and titillates a crescendo of last summer’s memory.
$25
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